Pan Fried Fukuyama Scallops with Citrus Tofu Sauce
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Pan Fried Fukuyama Scallops with Citrus Tofu Sauce

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Level

easy
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Cooking

5 min
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Preparation

30 min
Ingredients
Servings
8
Fukuyama Scallops, thawed and rinsed
300 g
Sliced Sundried Tomatoes in Oil
2
Salt to season the scallops
crushed black pepper
1 dash
Arugula Salad
100 g
Croutons
50 g
Citrus Tofu Sauce
Kalamansi Juice
50 ml
Orange Juice
100 ml
Silken Tofu
1 packet
Sesame Oil
1 tsp
Ginger, finely grated
1 tsp
Honey
1 tbsp
Olive Oil
50 ml
How to cook
Step 1
  • Pat the scallops dry with a clean kitchen towel and season with a pinch of salt.
Step 2
  • Pan fry the Fukuyama Scallops till golden brown over high heat with 1 tbsp of oil.
Step 3
  • Set aside to cool.
Step 4
  • To prepare the Citrus Tofu Sauce, place all the ingredients in a food processor and blend till the texture is smooth.
Step 5
  • Place the citrus tofu sauce in the center of the plate and top it with the seared scallops.
Step 6
  • Garnish with arugula, croutons, sundried tomatoes and dash of black pepper.
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